Beef Burger Deluxe Sutterhome Contest Place 2 red onion slices(1/8”thick by 3” to 4” round) in a flat airtight container. Add ¾ cup of Sutterhome Merlot . Seal and refrigerate for 4 hours. Remove onion slices and separate into rings. Place rings into another airtight container with folded paper towel in bottom, shake to help remove any Merlot left on rings then place sealed container with rings back in refrigerator. Transfer the Merlot marinate from the onions to a none- reactive pan. To the Merlot in the pan, add 1 tablespoon “Monari Federzoni” Balsamic Vinegar and 1 tablespoon “Dale’s Steak Seasoning(a liquid)”. Over medium high heat, reduce this mixture with stirring to a final volume of 1/3 cup. Transfer the reduced liquid to a heat resistant container and cool. Use to brush on burgers during grilling. Build fire in charcoal grill using “Kingsford Charcoal” allow coals to become gray. Separate 1 pound of heavy grain fed ground chuck(80%lean & 20%fat) into four ¼ pound portions. Lightly salt each ¼ pound portion using 1/4 teaspoon total for the four portions. (Dale’s contains salt) Gently, form each portion into a round burger patty 4” in diameter, folding in the salt as you form the patty. Lightly oil the grill surface with a cloth dipped into peanut oil. Adjust grill surface to a height (approximately 5’’) above the coals so that the meat will cook but not tend to burn. Place each of the four patties on the grill for about 13 minutes or until the desired doneness is achieved. Turn patties at least twice, brushing the cooked side of each patty with the reduced Merlot marinade twice during the grilling process. When done remove burgers to a pan and keep warm. On a flat grill surface (grill on stove) brown the cut sides of a premium bun, “Pepperidge Farm, Farmhouse Hearty White Sandwich Roll.” Using ¼ tablespoon of unsalted “Land-O- Lakes butter on each half of the bun. Brush the bottom inside of the toasted bun liberally with “Grey Poupon” mustard. Brush the top inside of the bun liberally with “Kraft” mayonnaise. Assembly: Place grilled burger patty onto mustard on bun bottom. Place a bun-sized piece of “Ice Burg Lettuce” against mayonnaise on bun top, then a similar piece of “Red Leaf Lettuce” against the “Ice Burg Lettuce”. Add a center cut ¼” thick ripe, high acid variety, tomato slice atop the lettuce. Then add 4 of the separated, marinated red onion rings atop the tomato. Cover the top of the bugger patty on the bottom bun with 1/8’ “Heinz” Ketchup. Fold the two halves together and enjoy!

Comments

Not much salt used on meat due to salty brush-on marinade wine reduction.